Creamy Tomato Ricotta Pasta

This Creamy Tomato Ricotta Pasta is a rich, velvety dish that combines the tangy sweetness of tomatoes with the creamy goodness of ricotta cheese. It’s quick to make, packed with flavor, and perfect for a comforting weeknight dinner.

Why You’ll Love This Recipe

• Creamy, tangy, and full of flavor
• Quick and easy—ready in just 20 minutes
• Made with simple pantry ingredients
• Customizable with different pasta and add-ins
• Vegetarian-friendly and naturally creamy without heavy cream

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pasta:

• 12 oz pasta (penne, rigatoni, or fettuccine)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for spice)
• 1 teaspoon Italian seasoning
• ½ teaspoon sugar (optional, balances acidity)
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• ¼ cup fresh basil, chopped (for garnish)

Optional Add-Ins:

• ½ teaspoon balsamic vinegar (for extra depth)
• 1 cup spinach (stirred in at the end)
• ½ cup sautéed mushrooms or zucchini
• 1 cooked chicken breast, sliced (for added protein)

Directions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.

Step 2: Make the Tomato Sauce

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Stir in crushed tomatoes, salt, pepper, red pepper flakes, Italian seasoning, and sugar (if using). Simmer for 5 minutes.

Step 3: Make It Creamy

1. Lower the heat and stir in ricotta cheese and Parmesan.
2. Add reserved pasta water gradually until the sauce reaches a creamy consistency.

Step 4: Combine & Serve

1. Toss the cooked pasta into the sauce, stirring to coat evenly.
2. Garnish with fresh basil and extra Parmesan. Serve immediately!

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Variations

• Make It Spicy: Add extra red pepper flakes or a dash of hot sauce.
• Protein Boost: Stir in cooked chicken, shrimp, or crumbled sausage.
• Low-Carb Option: Swap pasta for zucchini noodles or spaghetti squash.
• Dairy-Free: Use a dairy-free ricotta alternative and nutritional yeast instead of Parmesan.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over low heat with a splash of water or milk.
• Freezing: Not recommended, as ricotta may become grainy when thawed.

FAQs

Can I use fresh tomatoes instead of canned?

Yes! Use 2 cups diced fresh tomatoes and simmer longer until softened.

How do I make the sauce even creamier?

Stir in a splash of heavy cream or mascarpone.

Can I add meat to this dish?

Absolutely! Cooked chicken, ground turkey, or sausage all work well.

What pasta shape works best?

Penne, rigatoni, or fettuccine hold the creamy sauce well.

Can I make this ahead of time?

Yes! Prepare the sauce in advance and mix with pasta when ready to serve.

What cheese can I substitute for ricotta?

Try mascarpone, cottage cheese, or crème fraîche for a similar texture.

How do I keep pasta from sticking together?

Toss it with a little olive oil after draining if not using immediately.

Can I add extra veggies?

Yes! Spinach, mushrooms, or bell peppers add extra flavor and nutrition.

What should I serve with this?

Pair with garlic bread, a side salad, or roasted vegetables.

How do I make this gluten-free?

Use gluten-free pasta or zucchini noodles.

Conclusion

This Creamy Tomato Ricotta Pasta is a perfect blend of comfort and simplicity, making it an easy go-to meal for busy nights. With a rich, tangy tomato sauce and creamy ricotta, it’s a satisfying dish that’s both delicious and customizable. Try it today and enjoy a homemade pasta night!

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